2. 1. Nutella Cinnamon Rolls

Why make these?: These bite-sized rolls are super easy thanks to a of base of crescent dough. While they bake in a muffin tin, make the DIY icing: a quick mix of butter, cream cheese, sugar, and vanilla. (Yes, you can also use store-bought frosting. No, we won’t judge.)

3. Here’s what you need for the rolls and the icing:

4. Start by unrolling crescent dough onto a flat surface.

Spread on an even layer of Nutella and a dash of cinnamon, and roll it back up.

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5. Cut the dough into eight pieces:

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Use a sharp knife or string, like baker’s twine or unflavored dental floss. We went with string — just slide it underneath the dough, and pull up to cut. (You’re less likely to smash down the roll this way.)

2. Unroll the crescent sheet onto a clean work surface. (If the dough is sticking, sprinkle the work surface and the dough with all-purpose flour.) If your dough has perforated triangles, knead any seams together with your fingers, so that you have a smooth sheet.

3. Spread Nutella over the sheet in a smooth, thin layer, leaving about a 1/4 border on all sides, then sprinkle with cinnamon and a pinch of salt.

4. Starting from the bottom, carefully and tightly roll up the dough. Using string (like unflavored dental floss or baker’s twine), slice the dough into even-sized pieces, pulling up from underneath, being careful not to squash each roll as you go. (If you don’t have string, a sharp, serrated knife works too.)

5. Arrange the rolls in greased baking plate or pie pan (they should all be touching), or muffin tin. Bake at 350°F for 12 to 15 minutes, or until they’re just starting to brown.

6. Take the rolls out of the oven and let them cool for at least 20 minutes before icing.

For the icing:
1. With a rubber spatula or electric mixer, mix softened butter and cream cheese until fully combined. Sift in powdered sugar, mixing after every ¼ cup or so, then add the vanilla extract and stir until everything is smooth.

2. Once the rolls have cooled a bit, spread icing directly onto them with a knife.

40. 2. Easy Banana-Nutella Soft Serve

PREPARATION
1. Peel and slice ripe bananas into 1-inch chunks. Put the chunks in a ziploc bag or airtight container, and freeze for at least 2 hours.

2. In a food processor fitted with the blade attachment, blend the banana chunks until they’re the consistency of soft serve ice cream, stopping every 15 seconds to wipe down the sides of the food processor. Depending on your food processor, this will take roughly a minute or two. Once you’ve reached a creamy consistency, add the your Nutella, and blend until thoroughly combined.

3. Return the mixture to the freezer for 5 minutes for more of a soft-serve consistency, or for longer if you prefer texture to be closer to traditional ice cream. Sprinkle on your favorite toppings and enjoy!

PREPARATION
1. Spread Nutella on two slices of bread, 1 tablespoon on each slice. Spread marshmallows out evenly on the other two slices, 20 on each each slice. Pair them together to make two sandwiches.

2. Heat a small skillet or grill pan over medium-low heat, then melt half a tablespoon of butter in the skillet. Put one sandwich in the skillet and cook until the underside is golden brown, about a minute and a half. Add another half a tablespoon of butter to the skillet, flip the sandwich and cook until both sides are golden brown and the marshmallows are melted, about a minute and a half.

3. Wait a minute before slicing, just so that the hot filling doesn’t burn you.

PREPARATION
For the crust:
1. In a food processor fitted with the blade attachment, pulse the Oreos until they’re finely ground crumbs.

2. Add the melted butter to the crumbs, and pulse just to combine.

3. Press crust mixture firmly and evenly onto the bottom and around the sides of a springform pan or pie pan. Refrigerate for at least 20 minutes before filling, to allow the crust to set.

4. Press crust mixture firmly and evenly onto the bottom and around the sides of a springform pan or pie pan. Refrigerate for at least 20 minutes before filling, to allow the crust to set.

For the filling:
1. In a large mixing bowl, combine the nutella cream cheese, and a pinch of salt. Beat with an electric hand mixer thoroughly combined. (Note: If you don’t have an electric mixer, you can use a wooden spoon or spatula. It’ll just take more time and elbow grease.)

2. Add the Cool Whip, then use a wooden spoon or rubber spatula and fold everything together until there are no streaks left.

3. Pour the filling mixture into the Oreo crust. Refrigerate for 2-3 hours before serving. Garnish with chopped hazelnuts and more crushed Oreos, if you want.

If you want to garnish with toasted hazelnuts:
Put your chopped nuts in a large skillet over medium low heat and toast them, stirring often, until they’re fragrant and lightly browned, about 5 minutes.

2. Lay the bacon strips flat on the baking rack and bake until the bacon is very crispy, 20-25 minutes.

3. Put the Nutella and coconut oil in a small microwave-safe bowl, and microwave it until the coconut oil is melted and the Nutella is soft, about 45 seconds. Stir together to thoroughly combine. Let the bacon cool to room temperature, then use a pastry brush or knife to coat each piece with the Nutella mixture on both sides. Refrigerate on a baking rack for at least half an hour, so that the Nutella hardens.